·        To lead the kitchen in absence of Executive Chef

·        To constantly create new and attractive recipes and dishes and to review the existing recipes and dishes

·        To oversee and organize kitchen stock and ingredients

·        To ensure that food rotation system (FIFO) approved by the Executive Chef is followed

·        To verify and ensure that all food products are properly dated and organized for quality assurance

·        To ensure that all the stations are properly stocked and specially during prime operation hours

·        To maintain detailed records of food and other products ordering

·        To device the systems of minimizing the wastage and manage budgetary cost controlling methods

·        To supervise all food preparations and presentation standards to ensure highest quality standards

·        To assist Executive Chef with innovative menu creation

·        To supervise all department equipment and ensuring the correction of malfunction if any

·        To implement excellent menu creations to enhance feel good factor for customers

·        To follow high standards of cleanliness and hygiene in all processes

·        To comply with all the statutory compliances under FSSI and HACCP